1 lb. bacon
1/2 to 3/4 c. flour
1 lg. or 2 med. onions, chopped
10 to 12 pods garlic, chopped
1 gallon water
1 tbsp. salt or to taste
1 tbsp. pepper or to taste
2 tbsp. garlic powder or to taste
1 whole chicken, cut in pieces and lightly floured
1 or 2 lbs. smoked sausage
1 tbsp. fille

Fry bacon, crumble and set aside. Heat bacon grease and add flour to it a tablespoon at a time to make the roux. Roux is done when it becomes dark brown and thick. Throw in chopped onions and garlic. Cook 2 minutes. Add 1 gallon water. Add salt, pepper and garlic powder to taste.

Lightly flour chicken pieces and brown or partly fry in a little oil just to seal in juices. Throw into gumbo. Throw in bacon. Slice 2 pounds smoked sausage (total cooking time 1 1/2 hours or when chicken is tender). Skim off excess oil and throw away. Then stir in fille. Serve over steamed or boiled rice.